São Tomé and Príncipe, Antónia Oliveira, Calulu
Antónia’s cooking experience began in 1990 as she started as an assistant in Braga, Portugal.
In 2003, she opened her own restaurant, which is today one of the best restaurants in São Tomé and the most visited and commented by tourists, according to Tripadvisor.
SÃO TOMÉ AND PRÍNCIPE GASTRONOMY MUSTS
Okra
Maqueque
Palm oil
Eggplant
Misquito leaf
Calulu
Calulu is a typical family meal. It is considered a rich delicacy and it is very good for the health.
INGREDIENTS
- 1 big chicken/fish cut into pieces
- 1 onion, chopped
- 6 medium tomatoes, crushed without skins or seeds
- 1 ossame seedless
- 1 small pepper stick
- Salt
- 6 chopped turtle leaves
- 6 chopped otagi leaves
- 8 mússua leaves chopped
- 8 chopped dot leaves
- 5 chopped guava sprouts
- 4 maqueques
- 6 chopped okra
- 20 cl palm oil
- ½ fruit bread peeled and sliced
- 2 tablespoons cassava flour
- 1 teaspoon black pepper
- 1 tablespoon cumin in grain
- 1 dried chili
- 1 misquito sauce
- Water
STEP BY STEP
- In a medium saucepan put the chicken seasoned with salt.
- Remove the peel from the pepper stick and set it aside.
- With a stone or a hammer, beat the pepper stick and the ossame, so that they release the aromas.
- Put them in the pan. Add all chopped leaves, also chopped okra, onion, tomatoes, palm oil and bread fruit. Pour some water and bring to the heat.
- Cook the ingredients well between 30 and 45 minutes. If the broth dwells, add water.